Chicken breasts just got a whole lot more interesting with this Cashew Crusted Chicken. Not only is the meat coated by this tasty crunchy nut, but it’s also flavored with out-of-the-box ingredients like curry powder, mustard, and apricot jam. The result is a one-of-a-kind dinner you’ll be dying to share with friends. Serve the Cashew Crusted Chicken with a green salad and focaccia bread.
Ingredients• 1 (12 ounce) jar apricot preserves • 1/4 cup prepared Dijon-style mustard • 1 teaspoon curry powder • 1 cup cashews, coarsely chopped • 4 chicken breast halves, skinless and boneless
Preheat the oven to 375 degrees F. Prepare a 9x13-inch baking dish by lightly greasing or spraying with nonstick spray.
In a large skillet over low heat on the stove-top, mix together the preserves, mustard, and curry powder.
Stir constantly until the preserves are melted and smooth. Then remove it from the heat.
Put the chopped cashews in a shallow bowl.
Dip each chicken breast first in the preserved mixture in the skillet and then roll it in the chopped cashews until fully coated.
Place the coated chicken in the prepared baking dish.
Put the chicken in the preheated oven and bake until the chicken juices run clear and no pink remains on the inside, about 20-30 minutes. The chicken should read 165 degrees F when a meat thermometer is inserted into its thickest part.
While chicken is cooking, boil the remaining sauce until thickened.
Serve on the side with the baked chicken.